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Matfer’s 10-inch black steel pan is the size for searing two steaks or a pair of duck breasts. The heavy-gauge steel holds enough heat to brown meat without the temperature collapsing when the food goes in.Because the handle is welded rather than riveted, there is nothing on the inside of the pan to work around when you clean it, and the pan can go straight from the burner into a hot oven to finish a thick chop.Matfer pans are bought by home cooks as well as by professional kitchens. For a pan with more room, see the 11-inch pan; for a smaller one, the 9 1/2-inch pan.
Searing in Carbon SteelPreheat the pan over medium-high heat for a few minutes, add a high-smoke-point oil, and lay the steak away from you. Leave it until it releases on its own; a properly seasoned pan lets go of the crust when it has formed. The pan’s heavy gauge holds heat when cold meat goes in, so the crust forms instead of the meat steaming. Finish thick cuts in a hot oven in the same pan. Learn More